Directing the continuous quality improvement effort.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 87
- By:
- Publication type:
- Article
Works matching IS 07397011 AND DT 2004 AND VI 22 AND IP 2
Results: 9
1
2
Effect of smoke-free ordinances on restaurant and bar sales.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 42
- By:
- Publication type:
- Article
3
Smoking restrictions, bans rise in hospitality industry.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 71
- By:
- Publication type:
- Article
4
Hospitality innovations: identifying successful practices.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 59
- By:
- Publication type:
- Article
5
The five essentials of private club leadership.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 46
- By:
- Publication type:
- Article
6
The international hotel industry in the new millennium.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 104
- By:
- Publication type:
- Article
7
Measuring brand equity of restaurant chains.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 28
- By:
- Publication type:
- Article
8
Electronic perception technology applications in food service.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 18
- By:
- Publication type:
- Article
9
jngredients for success in career development.
- Published in:
- FIU Hospitality Review, 2004, v. 22, n. 2, p. 1
- By:
- Publication type:
- Article